Food Science Commons^™

Consumers' Perception Of Quality For Ladies' Swimwear Based On Price And Brand, Jennifer Avila, Laurie M. Apple, Lance M. Cheramie, Leigh Southward

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Consumers shop at multiple retailers for different needs, and it is understood that many choose a retailer for an experience and others will shop at another retailer for better savings. In a time where E-commerce is at an all-time high, retailers need to consider how they compare against online retailers in the apparel sector. In this study, three retailers were compared against one another since they are all swimwear competitors. As these retailers adjust to store and production shortages, it is important to understand how the quality of clothing will keep sales consistent. Consumers are likely to keep shopping at …

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences- Volume 23 2022, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Featured Faculty Mentor And Student Explore The Dynamics Of This Research Relationship, Matt Bertucci, Gracie Morrison

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Impact Of Natural Cheese Composition On Proteolysis And Its Effects On Process Cheese Functionality, Natasha Scherber

Electronic Theses and Dissertations

Cheddar cheese is a commodity and a top-selling cheese in the United States. Enhanced flavors of cheddar cheese requires aging, which will allow proteolysis increase. Proteolysis is the most complex process that happens in cheese manufacturing and can be difficult to control because of environmental factors and compositional characteristics. The ripening process, which is the most timely and costly procedure in cheese manufacturing, can also be unpredictable when aspects, such as cheese composition, are changed. The coagulant is responsible for the first stage in proteolysis, which will produce large peptides. Small peptides are subsequentially produced during the second stage by …

Manufacture Of Ingredients For Use In Clean Label Process Cheese Products, Ahmed Hammam

Electronic Theses and Dissertations

Micellar casein concentrate (MCC) is a high protein ingredient that can be used in several applications, such as manufacture of acid curd and process cheese products (PCP). Acid curd is one of the casein (CN) products, which can be obtained by precipitating the CN at a pH of 4.6 (isoelectric point) using starter cultures or direct acids. Acid curd has low mineral and calcium content due to the solubility of colloidal calcium phosphate at the isoelectric point in the whey. Acid curd and MCC can be utilized in manufacture of clean label PCP formulations. PCP is a dairy food prepared …

Preparation And Characterization Of Cellulose-Based Biodegradable Films From Switchgrass And Spent Coffee Grounds, Sajal Bhattarai

Electronic Theses and Dissertations

Plastic packaging materials, which take more than 700 years to degrade, have polluted land, water, and the atmosphere. The consequent environmental and life hazards require attention to alleviate plastic concerns. Developing plastic-replacing materials could be a viable option. To this end, lignocellulosic fraction from inexpensive and widespread agricultural biomass switchgrass (SG) and biowaste spent coffee grounds (SCG) offer a possible solution, mainly to prepare biodegradable packaging films. Herein, lignocellulosic fraction from SG and SCG has been extracted, solubilized in ZnCl2 solution, and crosslinked through Ca2+ ions to prepare gels and cast biodegradable films. The SG was subjected to three extraction …

Impact Of Storage And Different Variety On Proximate Composition And Functionality Of Lentils, Hussain Al Naser

Electronic Theses and Dissertations

Lentil (Lens culinaris) is an edible pulse and is a nutritious legume. The nutrient value and the application of lentils in other food resources have been well documented. However, there exists a lack of studies that focus on the storage impact of pulses on lentil composition and functionality. The focus of most studies has been on the composition of lentils while the composition relative to and functionality of stored lentils has not been sufficiently evaluated. Therefore, the objective of this research was to determine the effect of storage conditions on the nutrient composition and the functional properties of lentils. Four …

To Study The Factors Influencing The Sampling Variability On Microbiological Analysis Of Milk And Whey, Ratul Kalita

Electronic Theses and Dissertations

Sampling and analysis are integral parts of dairy processing in quality control, process monitoring and control, and meeting regulatory standards. Accurate sampling is vital to avoid erroneous analysis results and interpretation. The sampling process depends on the appropriateness of sample collection, transportation, storage, and analysis conditions. The bacterial heterogeneity and cluster formation, structural heterogeneity of food, sample unit and size, frequency, and sampling methods, are also crucial in sampling. We aimed to evaluate the influence of sample volume, sampling frequency, and sampling methods in experimental processing lines of whole milk, skim milk, and whey. To standardize the experimental protocols, a …

A Process To Produce Lactose Phosphate From Dairy Byproducts And Used As An Alternative To Emulsifying Salts In Processed Cheese Food Manufacture, Khalid Ahmed Alsaleem

Electronic Theses and Dissertations

Lactose is the primary carbohydrate in most mammals' milk, commonly known as milk sugar. Milk permeate is a by-product of whey protein manufacturing through membrane technologies. It is cost-effective, available, and an excellent source of lactose. Sugar phosphorylation is a technique used to alter sugar's characteristics. It has numerous applications for developing dairy and food products. Lactose-6-phosphate (LP) is an organic compound that switches the hydrogen on lactose by monophosphate that has the potential to function as emulsifying salts (ES). ES, such as disodium phosphate (DSP) and trisodium citrate, have a critical effect on the emulsification characteristics of casein by …

Emerging Technologies For The Production Of Nanocellulose From Lignocellulosic Biomass, Dileswar Pradhan, Amit Jaiswal, Swarna Jaiswal

Articles

Nanocellulose is a unique and promising natural nanomaterial and has gained significant attention due to its applications in several important areas. Thus, researchers are continuously looking for the most efficient, sustainable, economically viable, and environmentally friendly production technologies to fulfil its growing demand. Conventional production technologies, which include various physical, chemical, and physicochemical methods, are currently inadequate for this purpose and have several limitations such as long processing time, high energy consumption, low recovery of nanocellulose, and many others. To overcome these shortcomings, scientists have investigated the prospect of utilizing emerging processing technologies such as microwave irradiation, deep eutectic solvent, …

Overview Of The Irish Brewing And Distilling Sector: Processing Inputs Supply And Quality Requirements, Ekene C. Umego, Catherine Barry-Ryan

Articles

For any brewing and distilling establishment, the supply and quality of processing inputs is a major determinant in its production output. Accessibility and availability of brewing and distilling inputs drives productivity and quality of products. The Irish brewing and distilling sector have shown increased sales and production output, with a growth rate of 4% between 2014 and 2019. The brewing industry in the republic of Ireland has seen a 22% increase in the number of micro-breweries since 2014, and its total output now stands at 8.3 m hectolitres. The distilling industry witnessed an increase from four to thirty-eight in the …

Effects Of Pretreatment And Drying On The Volatile Compounds Of Sliced Solar-Dried Ginger (Zingiber Officinale Roscoe) Rhizome, Roseline Esi Amoah, Faustina Dufie Wireko-Manu, Ibok Oduro, Firibu Kwesi Saalia, William Otoo Ellis, Alexander Dodoo, Charles Dermont, Maame Ekua Manful

Articles

Ginger (Zingiber officinale Roscoe) rhizomes are mostly used as spice and medicine due to their high aroma intensity and medicinal bioactive compounds. However, the volatile compounds of ginger, partly responsible for its aroma and medicinal properties, can be affected by the pretreatment, drying method, and extraction processes employed. The objective of this study was to assess the effects of pretreatment and drying on the volatile compounds of yellow ginger variety at nine months of maturation. The effect of potassium metabisulfite (KMBS) and blanching pretreatment and drying on the volatile compounds of ginger using head space solid-phase microextraction with GCMS/MS …

Postprandial 25-Hydroxyvitamin D Response Varies According To The Lipid Composition Of A Vitamin D3 Fortified Dairy Drink, Aislinn F. Mccourt, Steven L. Mulrooney, Graham O'Neill, E. Dolores O'Riordan, Aifric M. O'Sullivan

Articles

In-vitro evidence suggests that the lipid component of foods alters vitamin D absorption. This single-blinded, cross-over postprandial study examined the effect of changing the lipid component of a 20 µg vitamin D3 fortified dairy drink on postprandial 25(OH)D concentrations. Participants consumed one dairy drink per visit: a non-lipid, a pre-formed oleic acid micelle, an olive oil and a fish oil dairy drink. There was a significant time*drink*baseline status effect on 25(OH)D concentrations (p = 0.039). There were no time*drink, time or drink effects on 25(OH)D in vitamin D sufficient participants (>50nmol/L). However, there was an effect of time …

Beta Glucan Enriched Oat-Wheat Naan - Nutritional, Sensory, And Rheological Evaluation Of Par-Baked Leavened Flatbreads, Anjana Adhikari

Electronic Theses and Dissertations

No abstract provided.

Growing South Dakota (Fall 2021 / Winter 2022), College Of Agriculture, Food And Environmental Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 3 SDSU Launches New Professional Program in Veterinary Medicine
[Page] 7 The 6th Generation
[Page] 9 First-Gen Proud
[Page] 11 Student Success
[Page] 21 Alumni News
[Page] 27 CAFES News and Updates
[Page] 45 Jackrabbits Now and Then: A Current Student and Alumni Q&A

Addressing Rice Waste In University Cafeterias Using Material Flow Analysis And System Dynamics Modeling, Abigail Marie T. Favis, Charlotte Kendra Z. Gotangco-Gonzales, Ana Erika Lareza

Environmental Science Faculty Publications

Food waste has emerged as one of the focus areas in sustainability research. At the Ateneo de Manila University, previous studies have found that food waste is composed mainly of rice. This study, therefore, analyzed cafeteria rice systems in the university through a material flow analysis (MFA) to identify key factors for formulating effective rice waste reduction techniques and then applied the results toward developing system dynamics (SD) models as tools for decision-making. The MFA found that the total mass of produced known rice waste was 49.48 kg/d. The largest sources of rice wastes were the upstream processes of the …

Autonomous Coffee Brewing System, Lillian Gonzalez, Landon Miller, Tyler Moff, Benjamin Vitu

Williams Honors College, Honors Research Projects

Coffee consumers want an affordable, high-quality cup of coffee that takes minimal time to brew and does not excessively contribute plastic to landfills. A fully autonomous system which utilizes whole coffee beans, water, and filters to brew coffee was designed to meet this need. This system accepts user requests which specify the brew’s portion size, water temperature, and brew strength, as well as the time which the system should begin the brewing process. Occasional maintenance to empty the system’s built-in waste receptacle or resupply the system with water, coffee beans, or filters is the only user intervention required. This report …

The Relationship Between Food Retailers And Distributors, Madison Seigler, Julia Anderson, Aidan Morton, Cassandra Williams, Victoria Bloomgren, Jacob Tutty

Undergraduate Theses, Professional Papers, and Capstone Artifacts

Our understanding of the science of anthropogenic climate change and its immediate and indirect impacts has grown within the last decade.Alongside anincrease in concern for the inequities within the industrialized food system, climate change is impacting agriculture and the communities that depend on it in myriad ways. These challenges have catalyzed investment in sustainable agriculture, “eat local” food movements, and rethinking of all aspects of food systems, including consumers, producers, retailers, and distributors. The body of literature on food systems primarily focuses on the connection between consumers and retailers; however, there is a notable absence of literature on the relationships …

Practices Of Vitamin D Supplementation Leading To Vitamin D Toxicity: Experience From A Low-Middle Income Country, Siraj Muneer, Imran Siddiqui, Hafsa Majid, Nawazish Zehra, Lena Jafri, Aysha Habib

Department of Pathology and Laboratory Medicine

Introduction: The trend of prescribing VD preparations for nonspecific body aches and self-medication has increased significantly. The importance of vitamin D toxicity (VDT) has been underestimated and under recognized. This study was done to determine the frequency toxicity (>150 ng/ml) in subjects for 25-hydroxyvitamin D (25OHD) and evaluate the vitamin D (VD) supplements used by these subjects.
Methodology: This descriptive cross-sectional study was conducted at the Section of Chemical Pathology, Aga Khan University Hospital Karachi from April 2020 to March 2021. Subjects with 25OHD toxicity were contacted and information related to history of calcium and VD supplementation were collected. …

Production Of Bovine Colostrum For Human Consumption To Improve Health, Merve Kaplan, Ayşenur Arslan, Hatice Duman, Melda Karyelioğlu, Barış Baydemir, Bilgetekin Burak Günar, Merve Alkan, Ayşe Bayraktar, Halil İbrahim Tosun, Melih Ertürk, Günay Eskici, Rebbeca M. Duar, Bethany M. Henrick, Steven A. Frese, Sercan Karav

Department of Food Science and Technology: Faculty Publications

Colostrum contains all essential nutrients for the neonate during the first days of life, with impacts that continue far beyond these first days. Bovine colostrum has been used for human consumption due to the high concentrations of bioactive proteins, vitamins, minerals, growth factors, as well as free and conjugated oligosaccharides. Processes involved in the preparation of bovine colostrum for human consumption play a pivotal role in preserving and maintaining the activity of the bioactive molecules. As bovine colostrum is a multifunctional food that offers a myriad of benefits for human health, assessing the main processes used in preparing it with …

The Agricultural Genome To Phenome Initiative (Ag2pi): Creating A Shared Vision Across Crop And Livestock Research Communities, Christopher Tuggle, Jennifer Clarke, Jack C. M. Dekkers, David Ertl, Carolyn J. Lawrence-Dill, Eric Lyons, Brenda M. Murdoch, Nicole M. Scott, Patrick S. Schnable

Department of Food Science and Technology: Faculty Publications

Predicting phenotype from genotype is a central challenge in biology. By understanding genomic information to predict and improve traits, scientists can address the challenges and opportunities of achieving sustainable genetic improvement of complex, economically important traits in agriculturally relevant species. Converting the enormous, recent technical advances in all areas of genomics and phenomics into sustained and ecologically responsible improvements in food and fuel production is complex. It will require engaging agricultural genome to phenome (G2P) experts, drawing from a broad community, including crop and livestock scientists and essential integrative disciplines (e.g., engineers, economists, data and social scientists). To achieve this …

Sources Of Variability And Uncertainty In Food-Energy-Water Nexus Systems, Heydi Calderon-Ambelis, Deepak R. Keshwani

Department of Agricultural and Biological Systems Engineering: Faculty Publications

A nexus approach contributes to the strategic allocation of resources to secure food, energy, and water for the world population. Integrated models considering the complex interactions across food, energy, and water (FEW) enhance decision-making and strategic planning towards resilience. However, a significant number of the existing integrated models leave unaddressed the inherent variability and uncertainty present in the FEW sectors. Here, we review the importance of characterizing variability over spatial and temporal scales and the importance of decreasing the uncertainty present within a FEW nexus systems. The review also discusses existing modeling tools that address variability and uncertainty on single …

Phenotypic And Genomic Diversification In Complex Carbohydrate-Degrading Human Gut Bacteria, Nicholas A. Pudlo, Karthik Urs, Ryan Crawford, Ali Pirani, Todd Atherly, Roberto Jimenez, Nicolas Terrapon, Bernard Henrissat, Daniel Peterson, Cherie Ziemer, Evan Snitkin, Eric C. Martens

Department of Food Science and Technology: Faculty Publications

Symbiotic bacteria are responsible for the majority of complex carbohydrate digestion in the human colon. Since the identities and amounts of dietary polysaccharides directly impact the gut microbiota, determining which microorganisms consume specific nutrients is central for defining the relationship between diet and gut microbial ecology. Using a custom phenotyping array, we determined carbohydrate utilization profiles for 354 members of the Bacteroidetes, a dominant saccharolytic phylum. There was wide variation in the numbers and types of substrates degraded by individual bacteria, but phenotype-based clustering grouped members of the same species indicating that each species performs characteristic roles. The ability …

Experimental Evaluation Of Ecological Principles To Understand And Modulate The Outcome Of Bacterial Strain Competition In Gut Microbiomes, Rafael R. Segura Munoz, Sara Mantz, Ines Martinez, Fuyong Li, Robert J. Schmaltz, Nicholas A. Pudlo, Karthik Urs, Eric C. Martens, Jens Walter, Amanda Ramer-Tait

Department of Food Science and Technology: Faculty Publications

It is unclear if coexistence theory can be applied to gut microbiomes to understand their characteristics and modulate their composition. Through experiments in gnotobiotic mice with complex microbiomes, we demonstrated that strains of Akkermansia muciniphila and Bacteroides vulgatus could only be established if microbiomes were devoid of these species. Strains of A. muciniphila showed strict competitive exclusion, while B. vulgatus strains coexisted but populations were still influenced by competitive interactions. These differences in competitive behavior were reflective of genomic variation within the two species, indicating considerable niche overlap for A. muciniphila strains and a broader niche space for B. vulgatus …

Large-Scale Analyses Of Heat Shock Transcription Factors And Database Construction Based On Whole-Genome Genes In Horticultural And Representative Plants, Tong Yu, Yun Bai, Zhuo Liu, Zhiyuan Wang, Qihang Yang, Tong Wu, Shuyan Feng, Yu Zhang, Shaoqin Shen, Quang Li, Liqiang Gu, Xiaoming Song

Department of Food Science and Technology: Faculty Publications

Heat shock transcription factor (Hsf) plays a critical role in regulating heat resistance. Here, 2950 Hsf family genes were identified from 111 horticultural and representative plants. More Hsf genes were detected in higher plants than in lower plants. Based on all Hsf genes, we constructed a phylogenetic tree, which indicated that Hsf genes of each branch evolved independently after species differentiation. Furthermore, we uncovered the evolutionary trajectories of Hsf genes by motif analysis. There were only six motifs (M1–M6) in lower plants, and then four novel motifs (M7–M10) appeared in higher plants. However, the motifs of some Hsf genes were …

Thermal Inactivation Of Salmonella On Chicken Wings Cooked In Domestic Convection And Air Fryer Ovens, Carmen Cano, Xinyao Wei, Cyril A. Etaka, Byron D. Chaves

Department of Food Science and Technology: Faculty Publications

Chicken wings are among the most popular poultry products for home and foodservice consumption. Poultry products must be handled and cooked safely to decrease the risk of foodborne salmonellosis for consumers. This study aims to validate the use of domestic appliances (convection and air fryer ovens) for the thermal inactivation of Salmonella on chicken wings. Wings (n = 3, 46.5 ± 4.3 g) were inoculated with a five-strain cocktail of Salmonella (ca. 8 log₁₀ CFU/wing) and cooked in a convection oven (179.4ºC) or an air fryer (176, 190, or 204ºC) for 2, 5, 10, 15, 20, 22, or 25 …

Small Bowel Stomas Are Associated With Higher Risk Of Circulating Food-Specific-Igg Than Patients With Organic Gastrointestinal Conditions And Colostomies, Walker K. Carson, Joseph L. Baumert, Jennifer Clarke, Jacques Izard

Department of Food Science and Technology: Faculty Publications

Objective The effects of food sensitivity can easily be masked by other digestive symptoms in ostomates and are unknown. We investigated food-specific-IgG presence in ostomates relative to participants affected by other digestive diseases.

Design Food-specific-IgG was evaluated for 198 participants with a panel of 109 foods. Immunocompetency status was also tested. Jejunostomates, ileostomates, and colostomates were compared with individuals with digestive tract diseases with inflammatory components (periodontitis, eosinophilic esophagitis, duodenitis, ulcerative colitis, Crohn’s disease, and appendicitis), as well as food malabsorption due to intolerance. A logistic regression model with covariates was used to estimate the effect of the experimental data …

Exploring Factors Associated With The Eating Behaviours And Influences On Food Choice In Irish Teens, Aisling Daly

Doctoral

Aim The aim of this research was to understand the eating behaviour traits and food choice motivations of Irish teens, and to investigate the social, psychological, and attitudinal determinants of these eating behaviour traits and influences on food choice.

Methods Mixed methods were used in this research, using quantitative analysis of data from the National Teens’ Food Survey II (NTFSII), a cross-sectional study of teens aged 13-18 years old (N=428). Data predominantly came from the TFEQ-r18 and VARSEEK tools for eating behaviour traits, and the FCQ tool for food choice motivations, as well as socio-demographics, anthropometrics, behaviour/attitudes and dietary intakes. …

Determination Of Allergen Levels, Isoforms, And Their Hydroxyproline Modifications Among Peanut Genotypes By Mass Spectrometry, Justin Marsh, Lee K. Palmer, Stef J. Koppelman, Philip E. Johnson

Department of Food Science and Technology: Faculty Publications

The recently published reference genome of peanuts enables a detailed molecular description of the allergenic proteins of the seed. We used LC-MS/MS to investigate peanuts of different genotypes to assess variability and to better describe naturally occurring allergens and isoforms. Using relative quantification by mass spectrometry, minor variation of some allergenic proteins was observed, but total levels of Ara h 1, 2, 3, and 6 were relatively consistent among 20 genotypes. Previously published RPHPLC methodology was used for comparison. The abundance of three Ara h 3 isoforms were variable among the genotypes and contributed to a large proportion of total …

Updated Threshold Dose-Distribution Data For Sesame, Paul J. Turner, Magdalena Gretzinger, Nandinee Patel, Helen A. Brough, R. Sharon Chinthrajah, Motohiro Ebisawa, Arnon Elizur, Jennifer J. Koplin, Rachel L. Peters, Natasha Purington, Anna Nowak-Wegrzyn, Sarah Saf, Hugh A. Sampson, Joost Westerhout, W. Marty Blom, Joseph L. Baumert, Geert F. Houben, Benjamin C. Remington

Department of Food Science and Technology: Faculty Publications

Sesame is classified as a “major” food allergen for which mandatory disclosure is required. Understanding reaction thresholds and how these vary within the allergic population is crucial in providing appropriate dietary advice to patients, providing guidance to the food industry, and informing dosing regimens for oral food challenges (FC). However, the largest data series used to derive a threshold dose-distribution for sesame included blinded challenge data from just 40 individuals.¹ Data from low-dose, open FC can be used to supplement that from blinded FC, reducing uncertainty in estimating threshold dose-distributions for allergenic foods which otherwise lack sufficient data.^{2 …}